STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
STRAWBERRY SHORTCAKES, DECONSTRUCTED
Steps:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
- To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRIES FOR SHORTCAKE
This strawberry topping is perfect for strawberry shortcake. Adjust the sugar depending on how sweet your berries are.
Provided by MARMARL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Combine strawberries with dark corn syrup in a saucepan over medium heat, bring to a boil, and reduce heat to low. Stir until mixture simmers and strawberries give up their juice, about 10 minutes. Remove from heat and stir in sugar and lemon juice until sugar has dissolved. Let cool to room temperature and chill before serving.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 47.7 g, Fat 0.3 g, Fiber 2.1 g, Protein 0.7 g, Sodium 29.3 mg, Sugar 35.1 g
THE ULTIMATE STRAWBERRY SHORTCAKE
Make and share this The Ultimate Strawberry Shortcake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash, stem, and cut strawberries in half.
- Add sugar; toss to mix well.
- Chill.
- Beat cream cheese and powdered sugar well.
- Fold in whipped topping and cake cubes.
- Spread cake into an ungreased 13x9 dish.
- Cover and chill for at least 2 hours.
- Cut cake into squares; top with strawberries.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
KIDS CAN MAKE STRAWBERRY SHORTCAKES
This is a fun recipe to make with a group of kids in a classroom or at a birthday party. Little kids can mix the sugar with the berries, whisk the dry ingredients together, cut out and arrange the biscuits, shake the cream and build shortcakes. Bigger kids can do all parts of this recipe, except putting the cakes into and removing them from the oven.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 mini shortcakes
Number Of Ingredients 16
Steps:
- Make the strawberries first: Mix the sliced strawberries with the sugar and a squeeze of lemon in a large bowl. Set them aside, stirring a few times, until they are nice and juicy, about 30 minutes.
- Make the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream. Add the lemon zest and juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-sprinkled surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on 2 parchment-lined baking sheets. Brush them with more cream and sprinkle with a little sugar. Bake them in the middle of the oven until they are just golden, about 12 minutes. Cool the biscuits while you make the whipped cream.
- Make the whipped cream: Combine the cream with the sugar and vanilla in a sealable container. Whisk or shake with the lid on until soft peaks form.
- To serve: Split the biscuits with a fork and spoon some juicy strawberries and whipped cream on the bottom halves of the biscuits. Place the top halves on top. Add more whipped cream and a mint leaf to each, if using.
WALKING STRAWBERRY SHORTCAKE SNACK BAGS
Go ahead and hand this strawberry shortcake-in-a-bag to someone you love -- it's sure to bring smiles all around.
Provided by Food Network Kitchen
Time 8h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Open the cookie bags and fold the tops of the bags over the sides.
- Combine the chopped strawberries and honey in a medium bowl. Divide the mixture among the cookie bags, topping the cookies without stirring in the topping. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and sliced strawberries before serving.
STRAWBERRY SHORTCAKE SNAKE RECIPE - (5/5)
Provided by 5har0n_nguy3n
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees. Sift together the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the margarine with a pastry cutter. Or use a vegetable grater to grate the stick into the mixing bowl and let your kids take turns blending the margarine into the dry ingredients with their fingertips. Once the dough is crumbly, slowly stir in the milk. Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1-inch-thick rectangle (it should measure about 6 x 8 inches). For the best results, handle the dough as little as possible. Slice the rectangle into four 1-1/2- x 8-inch strips. Place the strips on an ungreased baking sheet, then let your child mold and curve them into S shapes that resemble snakes. Bake for 10 to 12 minutes until the bottoms are golden brown. Transfer the baked shortcakes to a wire rack (a parent's job) and let cool. Carefully slice the cooled shortcakes in half lengthwise or split them with a fork and then set aside. Wash the strawberries and let your kids select four to use for the snakes' heads. Slice the rest of the berries lengthwise into a mixing bowl. Toss with the confectioners' sugar and let stand while you prepare the whipped cream. Combine the whipping cream and confectioners' sugar in a chilled bowl and beat with an electric or hand mixer until stiff peaks form. Just before serving, arrange berries on the bottom half of each shortcake, then cover with the shortcake top. Spread on whipped cream and add a layer of sliced strawberry "scales." For the snakes' heads, cut mouth openings in the tips of the whole berries and place one at the end of each shortcake. Press a pair of mini chocolate chip or M&M's eyes into the sides of each head and add a forked tongue cut from green fruit leather. Serves 4.
STRAWBERRY SHORTCAKE A LA TREEBEARD'S
This recipe was shared by Treebeard's Restaurant in Houston. It's not difficult to make, looks beautiful and tastes out of this world! Prep time includes chilling time.
Provided by PanNan
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees; grease a cookie sheet.
- To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
- Pour mixture into medium bowl.
- With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
- Scoop dough onto cookie sheet in 6 equal mounds.
- Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
- Bake 15 to 20 minutes or until golden brown.
- Remove from oven; transfer to wire rack and cool.
- To make Filling, in a medium bowl, mash one-half of berries.
- Mix with granulated sugar and vanilla.
- Refrigerate 1 hour.
- To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners' sugar, granulated sugar and vanilla until it just holds soft peaks.
- Add sour cream; beat until stiff peaks form.
- Cut off tops of shortcakes; set aside.
- Spoon Filling onto bottom of each shortcake.
- Cover with Whipped Cream and remaining sliced strawberries; replace tops.
- Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.
Nutrition Facts : Calories 661.2, Fat 33.7, SaturatedFat 20.7, Cholesterol 104.3, Sodium 552.3, Carbohydrate 85.3, Fiber 3.2, Sugar 47.6, Protein 7.2
SUPER-EASY STRAWBERRY SHORTCAKE
A co-worker assembled this delicious cake for a birthday party. She said she couldn't say she made it because all she did was cut the strawberries and added sugar. Once it's done, you can have this yummy cake in 30 seconds!
Provided by tamzie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 8h10m
Yield 6
Number Of Ingredients 4
Steps:
- Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
- Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 52.5 g, Fat 9.9 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 8.2 g, Sodium 433.8 mg, Sugar 19.7 g
ANGEL FOOD STRAWBERRY SHORTCAKE
Make and share this Angel Food Strawberry Shortcake recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 10m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
- Combine cream cream cheese and Splenda until light and fluffy.
- Fold in whipped topping.
- Spread the cream cheese mixture over the cake.
- Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
- Chill until serving.
Nutrition Facts : Calories 160.9, Fat 6.1, SaturatedFat 3.8, Cholesterol 19.1, Sodium 269.4, Carbohydrate 22.6, Fiber 0.7, Sugar 11.6, Protein 4.7
STRAWBERRY & VANILLA SHORTCAKES
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Make 8
Number Of Ingredients 11
Steps:
- Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
- Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you'll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
- Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.
Nutrition Facts : Calories 502 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.82 milligram of sodium
STRAWBERRY SHORTCAKE SNAKE
With plenty of strawberries fresh from the patch, summer is no time to scale back on dessert, particularly if one of these shortcake snakes winds up on your plate. Your kids will get a kick out of helping to shape the shortcake into curvy bodies and embellishing the strawberry heads with candy eyes and forked tongues. EDITED: to change milk amount.
Provided by looneytunesfan
Categories Dessert
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Sift together the flour, sugar, baking powder and salt into a large mixing bowl. Cut in the margarine with a pastry cutter. Or use a vegetable grater to grate the stick into the mixing bowl and let your kids take turns blending the margarine into the dry ingredients with their fingertips. Once the dough is crumbly, slowly stir in the milk.
- Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1-inch-thick rectangle (it should measure about 6 x 8 inches). For the best results, handle the dough as little as possible.
- Slice the rectangle into four 1 1/2- x 8-inch strips. Place the strips on an ungreased baking sheet, then let your child mold and curve them into S shapes that resemble snakes. Bake for 10 to 12 minutes until the bottoms are golden brown. Transfer the baked shortcakes to a wire rack (a parent's job) and let cool. Carefully slice the cooled shortcakes in half lengthwise or split them with a fork and then set aside.
- Wash the strawberries and let your kids select four to use for the snakes' heads. Slice the rest of the berries lengthwise into a mixing bowl. Toss with the confectioners' sugar and let stand while you prepare the whipped cream. Combine the whipping cream and confectioners' sugar in a chilled bowl and beat with an electric or hand mixer until stiff peaks form.
- Just before serving, arrange berries on the bottom half of each shortcake, then cover with the shortcake top. Spread on whipped cream and add a layer of sliced strawberry "scales.".
- For the snakes' heads, cut mouth openings in the tips of the whole berries and place one at the end of each shortcake. Press a pair of mini chocolate chip or M&M's eyes into the sides of each head and add a forked tongue cut from green fruit leather.
Nutrition Facts : Calories 680.7, Fat 36.2, SaturatedFat 17.2, Cholesterol 87.9, Sodium 980.5, Carbohydrate 81.3, Fiber 5, Sugar 23.9, Protein 10.4
STRAWBERRY SHORTCAKE FROM SCRATCH
This strawberry shortcake is delicious! I cooked it and everyone loved it!
Provided by heardy33
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
- Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
- Top each shortcake with whipped cream and spoon strawberries on top.
Nutrition Facts : Calories 556.7 calories, Carbohydrate 64.6 g, Cholesterol 97.2 mg, Fat 31.3 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 19.3 g, Sodium 467.8 mg, Sugar 28.2 g
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